In Vitro Digestion and Fermentation of Released Exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1
Abstract
The aim of this study was to investigate the in vitro digestion and fermentation prebiotic properties of three released-exopolysaccharide fractions (r-EPS1, r-EPS2 and r-EPS3) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1. There were no free oligosaccharides and/or monosaccharides for r-EPS1 before and after simulated buccal, gastric and small intestinal (GSI) digestion in vitro. In contrast, r-EPS2 (13.4 %) and r-EPS3 (10.6 %) generated a few monosaccharides after digestion. Additionally, r-EPS1 and r-EPS2 seemed to present a strong bifidogenic effect comparing to inulin, as they exhibited high values of selectivity index (13.17 and 12.84, respectively). Furthermore, the fermentation with r-EPS1 produced the highest contents of acetic acid and lactic acid (56.3 mM and 44.29 mM, respectively), which resulted in the highest amounts of total short chain fatty acid (145.51 mM) followed by r-EPS2 (135.57 mM) and inulin (99.28 mM). These results indicated that r-EPS from L. delbrueckii ssp. bulgaricus SRFM-1 could be a good potential candidate for new functional food prebiotic.
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Two different EPS fractions from Lb. delbrueckii ssp. bulgaricus SRFM-1 caused strong selective growth enhancement of bifidobacteria, lactobacilli and lactococci in an in vitro digestion and fermentation study, and EPS also showed high production of short-chain fatty acids after fermentation of human faecal samples.
“a strong selective growth enhancement of bifidobacteria, lactobacilli and lactococci has been found by two different EPS fractions from Lb. delbrueckii ssp. bulgaricus SRFM-1 in an in vitro digestion and fermentation study, in which EPS also showed a high production of short-chain fatty acids (SCFA) after fermentation of human faecal samples [163].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [163]
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- Authors
- Tang, W., Zhou, J., Xu, Q., Dong, M., Fan, X., Rui, X., Zhang, Q., Chen, X., Jiang, M., Wu, J., & Li, W.
- Affiliations
- Nanjing Agricultural University (CN)
- Xinjiang Agricultural University (CN)
- Tarim University (CN)
- Corresponding author
- Li, Wei
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2020-02
- Volume
- 230
- Pages
- 115593
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2988972680
- Cited by
- 31
- References
- 38
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 3 · 2023: 5 · 2022: 8 · 2021: 7 · 2020: 3
- FWCI
- 3.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Carbohydrate Polymers (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Natural Science Foundation of Jiangsu Province
- Fundamental Research Funds for the Central Universities (KYLH201702, KYYJ201807)
- National Natural Science Foundation of China (31571818, 31871771)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- exopolysaccharides, Lactobacillus bulgaricus, prebiotic properties, in vitro digestion, bifidogenic effect, short-chain fatty acids, lactic acid, acetic acid, oligosaccharide release, functional food ingredients
- MeSH terms
- Culture Media, Digestion, Fermentation, Humans, Monosaccharides, Polysaccharides, Polysaccharides, Bacterial, Lactic Acid, Lactobacillus delbrueckii
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